Vegetable Cream Soup

Name: Vegetable Cream Soup
Ingredients: 2 qts. milk; 1 medium sized onion, diced; 2 tbsp. butter; V2 c. celery, diced; 2 c. diced potatoes; 1 c. carrots, diced; 1 c. diced, cured, lean ham

From The Relief Societ Cookbook, 1930

Recipe by Mrs. Retta Hammond.

Presented as published in 1930. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1643Calories

80 gProtein

196 gCarbs

85 gFat

Full nutrition (34 nutrients)

Calories1643 kcal

Protein80 g

Carbohydrates196 g

Fiber21 g

Sugars106 g

Total Fat85 g

Saturated Fat36 g

Monounsaturated Fat13 g

Polyunsaturated Fat2.5 g

Omega-30.2 g

Cholesterol297 mg

Sodium2021 mg

Potassium5550 mg

Calcium2709 mg

Iron28 mg

Magnesium404 mg

Phosphorus2318 mg

Zinc11 mg

Copper4.1 mg

Manganese6.4 mg

Vitamin D19 mcg

Vitamin C42 mg

Vitamin A1693 mcg

Vitamin E1.8 mg

Vitamin K17 mcg

Vitamin B62.7 mg

Vitamin B1211 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)3 mg

Niacin (B3)9 mg

Folate98 mcg

Choline367 mg

Caffeine0 mg

Water2377 g

As published

This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 31. The excerpt below is the record exactly as published.

VEGETABLE CREAM SOUP 2 qts. milk 1 medium sized onion, diced 2 tbsp. butter V2 c. celery, diced 2 c. diced potatoes V2 c. canned peas 1 c. carrots, diced 1 c. diced, cured, lean ham

Cook this with the app: pantry check, scaling, and the assistant.